Buffalo Chicken Casserole

October 10, 2017

Ermergerd. 

 

 

So I got my wisdom teeth removed this week. It was this huge dramatic thing for me because I had some kind of weird emotional attachment to the dang teeth. All my life, dentists have told me my mouth was "large enough" to accommodate my wisdom teeth, but I should probably get them removed because they MIGHT cause issues as I age. I am ever skeptical of any advice given by any medical professional, so I kind of just shrugged it off. However, woe is me, the last few weeks I have dealt with an impacted tooth which made it super tricky to chew on the right side of my mouth.

And ain't nobody gona' interfere with this dietitian's ability to eat. Ya feel me?


So I said peace out to my wisdom teeth this past Monday (highly recommend Dr Tarasenko if you live in Brooklyn!)! And have been living on a blended diet...which isn't as difficult as you'd think. I've been eating real foodie chocolate shakes; blending oatmeal with pumpkin, almond milk & whey; and made a huge batch of lentil soup in my beloved instant pot. The experience has given me a ton of empathy for my patients on pureed diets, and I love when my skillset expands to not only have the knowledge to educate others on nutrition but also the life-experience. 

 

The whole wisdom teeth debacle took place two days after I ran the Bay Ridge Half Marathon. Lawdy, lawdy, was it hot outside that day! 80* in October, no shade for 13.1 miles, on a concrete path along the water...yikes, it was just unforgivably hot. And my race time reflects it! It was my slowest race ever, but everyone was suffering the same awful conditions and I still managed to get 3rd female overall. 

 

 

 

 

 

I can't say that race made me feel all excited to be a runner again. More like upset and thirsty and annoyed...but whatever. As I said in my instagram post, running really is the truest love of my life. And as in every relationship, there will be highs and there will be lows. I'll never give up on running. It makes my heart too happy...but who knows if I'll ever be speedy again?!

 

Anyway, let's talk about this Buffalo Chicken Casserole. Um, its really delicious. And since a lot of folks these days spend Sunday glued to the television watching football and eating a veggie-devoid-day of junk food, this could be a great solution!

 

The casserole is loaded with the flavors of buffalo chicken, but sneaks in a few servings of fiber, vitamin loaded veggies. Its a balanced meal in one dish. What more could you ask for?!

 

 

Buffalo Chicken Casserole

Serves 6-8

Prep Time: 20 minutes

Cook Time: 1hr 15 min

 

1 large spaghetti squash

2 carrots, diced

2 stalks celery, diced

1/2 white onion, diced

3 pastured eggs

1 teaspoon granulated garlic

1 cup hot sauce

4 oz organic cream cheese

1/2 cup organic cheddar cheese

1 cup shredded chicken (I had leftovers but you could also use rotisserie/grilled chicken breasts/etc)

optional: chives, avocado, kale for topping

salt & pepper to taste

 

1. Stab the spaghetti squash with a fork or knife several times to pierce with holes. Microwave for 8 minutes on one side. 8 minutes on the other side. (Total 16 minutes)

2. While microwaving the squash, dice veggies.

3. In a large casserole dish, slice open the spaghetti squash and let cool. When cool enough to touch, remove seeds and skin. Squeeze out excess water with your hands or in a cheesecloth.

4. Whisk eggs and cheese in a separate bowl. Add to casserole dish containing the squash and use your hands to mix well.

5. Add chicken, hot sauce, veggies & garlic to the casserole. Again, use your hands to mix well.

6. Bake for 1 hour on 425*. Broil the last 15 minutes.

 

This is kind of a time consuming meal, but it holds great for leftovers or can be used to serve a lot of folks at a party. This tastes delicious even without chicken!

Please reload

Our Recent Posts

June 9, 2018

Please reload

Archive

Please reload

Tags

Contact

Follow

©2017 by Serena Marie RD. Images by Ralf Graebner